Changes in glutathione content (reduced and oxidised form) and the effect of ascorbic acid and potassium bromate on glutathione oxidation during dough mixing
- 1 September 1979
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 30 (9) , 914-920
- https://doi.org/10.1002/jsfa.2740300914
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Bestimmung von reduziertem und oxydiertem Glutathion in Weizenmehlen und -teigenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1978
- Re‐examination of the linear glutenin hypothesisJournal of the Science of Food and Agriculture, 1977
- Glutathion-Dehydrogenase (EC 1.8.5.1) aus Weizenmehl. Reindarstellung und EigenschaftenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1976
- Binding of oxidised glutathione to dough proteins and a new explanation, involving thiol disulphide exchange, of the physical properties of doughJournal of the Science of Food and Agriculture, 1971
- Kristallisierte dimere Dehydroascorbinsäure, I. Darstellung und UmkristallisationHoppe-Seyler´s Zeitschrift Für Physiologische Chemie, 1970
- Disulphide interchange in dough proteinsJournal of the Science of Food and Agriculture, 1967